SITHFAB033 — Provide advice on imported wines

Generate a complete, audit-ready assessment tool for this unit in minutes: candidate assessment, assessor guide with model answers, and a coverage matrix mapped to every component below. Reviewed and approved by your qualified person, exported under your branding.

Generate SITHFAB033 free See a real sample

Every new account includes a free credit — no card, no subscription.

What an assessment for SITHFAB033 must cover

131 assessable components: 4 elements (15 performance criteria), 8 performance evidence and 101 knowledge evidence requirements, plus 7 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Evaluate imported wines.

1.1Use the full range of sensory evaluation techniques to identify and examine the characteristics of imported wines
1.2Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.
1.3Develop informed opinions about imported wine that support work as a specialist in wine.

2 Handle, store and monitor imported wine products.

2.1Store and cellar imported wine according to particular requirements of different wines.
2.2Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.
2.3Resolve issues with wine quality through appropriate corrective action.
2.4Decant wines using techniques appropriate to the variety, style and vintage of wine.

3 Advise customers on imported wines.

3.1Provide accurate information and assistance about different imported wine options.
3.2Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.
3.3Take account of business considerations when providing advice and make adjustments accordingly.
3.4Assist customers with wine selections according to taste, price preferences and other specific needs.

4 Extend and update own knowledge of imported wines.

4.1Conduct formal and informal research to access current, accurate and relevant information about imported wines.
4.2Identify trends in customer tastes based on direct contact and workplace interaction.
4.3Source information on current and emerging beverage service trends and customer preferences.
4.4Provide informed input about imported wines to support organisational activities.

Performance evidence

discuss the characteristics of imported wines with three different customers referencing wines from both old world and new world regions as listed in the knowledge evidence
use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate wines:
assessing balance of wine features on the palate
smell or nose appraisal
taste appraisal
visual appraisal
provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
maintain and continuously extend personal product knowledge of the above imported wines on at least one occasion to enhance organisational activities.

Knowledge evidence

full range of sensory evaluation techniques and their relevance to different types of wines:
assessing balance of wine features on the palate
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising ‘off’ odours
assessing intensity of aromas
describing smell characteristics
assessing age
taste appraisal:
techniques for releasing wine flavours
spitting techniques
recognising acidity, sweetness, weight or body, length, note, and wine faults
visual appraisal:
wine swirling and glass handling
use of light and background
intensity and type of colour
clarity
identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content
structure, history, trends and philosophies of:
international wine industry
major international wine producing nations
general understanding of the operation of wine shows and wine medal systems in an international context
characteristics of major imported wines from:
old world regions:
France
Italy
Spain
other European countries
new world regions:
New Zealand
South Africa
South America
characteristics for each wine region:
different wine types and their styles
different production methods
label terminology and interpretation
major regional variations
principal grape varieties used in wine types
a broad overview of wine production and naming laws
past, current and emerging trends in the imported wine industry:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences
broad overview of relevant geography and its impact on wine growing
impact of the vineyard and viticultural techniques affecting the taste and style of wine
annual cycle of a general vineyard and regional specific cycles
wine production methods and variations for white, red, sparkling and fortified wines:
basic wine production steps and variations for different wines
old world approaches to wine making and attitudes to new world wine making
specific production techniques for:
white wine
red wine
sparkling wines
fortified wines
factors that affect the style and quality of wine:
climate
soil
grape variety
viticultural techniques
storage
vinification techniques
key structural components in wine and their impact on taste:
alcohol
tannin
sugar
fruit flavour
indicators of quality in wines and analysis and diagnosis of wine faults or impairments:
oxidation
tartrates
cloudiness
cork faults
presence of hydrogen sulphide
organisational activities for which knowledge of imported wines is required:
conducting product tastings and tours
providing product advice and selling beverages to customers
selecting or assisting with selection of products from suppliers
writing or providing input into:
beverage menus
beverage lists
food and beverage matching menus
wine service techniques:
serving aged wines
processes for decanting wine
storage and cellaring requirements for different wines and reasons for them:
amount of ultraviolet (UV) light
humidity
shelf life
stock rotation
temperature fluctuations
vibrations
contributing factors of a successful wine list
business considerations in the provision of information and advice on wines:
current stock
profitability requirements
range being promoted
stock availability
supplier arrangements
overview of types of foods that match successfully with different wines
formal and informal research methods to extend and update knowledge.

Foundation skills

Reading skills: comprehend detailed product information, promotional material and reviews about imported wines.
Writing skills: summarise notes, and record information in basic documents, information sheets and files.
Oral communication skills: discuss and debate different ideas and opinions about products.
Learning skills: review own knowledge of imported wines and participate in activities that continuously update knowledge.
Problem-solving skills: identify product faults and make judgments about appropriate remedial action.
Planning and organising skills: schedule regular checks on the storage of beverage products.
Self-management skills: take responsibility for sourcing and updating current and emerging product information.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

See what you get before you start

Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:

Questions about assessing SITHFAB033

What does an assessment tool for SITHFAB033 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB033 needs to address all 131 unit components: 4 elements with 15 performance criteria, 8 performance evidence requirements, 101 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHFAB033?

Auditori pulls the current release of SITHFAB033 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHFAB033 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB033 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHFAB033, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

Related units

Your SITHFAB033 assessment tool, in minutes.

First unit free. No card, no RTO registration, no subscription.

Generate SITHFAB033 free